Asian Marinated Bluebill Stir-Fry

This recipe combine sweet plum flavors with Asian spice. And you don’t necessarily need a wok to make stir-fry although it does help it cook and flip in the pan. Serve over a bed of rice and spoon leftover sauce over the top. Pair with a great wine of your choice from Michael David Winery.

Asian Marinated Bluebill Stir-Fry


  • 8 bluebills breasts only- skin removed
  • ½ cup low-sodium soy sauce
  • 1/3 cup rice vinegar
  • 1/3 cup plum preserves
  • 3 cloves garlic minced
  • 2 tablespoons Sriracha or Asian Chili Garlic Sauce
  • ½ teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 2 fresh plums seeded and diced
  • 1 tablespoon cornstarch mixed with equal part cold water
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 ½ cups snow peas strings removed
  • 6 green onions sliced
  • 4 cups steamed rice


  • In a bowl, whisk together soy sauce and next 5 ingredients.
  • While whisking, add 2 tablespoons of the oil in a thin stream until emulsified.
  • Divide mixture in half.
  • Place bluebill breasts in a non-reactive container and pour half of marinade mixture over.
  • Cover and refrigerate for 2 - 4 hours, turning occasionally. Remove from marinade. Discard marinade.
  • Whisk cornstarch mixture into reserved marinade.
  • Heat remaining 2 tablespoons oil in a large skillet or wok over high heat.
  • Add duck breasts and stir-fry for 2 minutes.
  • Add peppers and cook for 2 minutes.
  • Add snow peas, plums and reserved marinade and bring to a boil.
  • Remove duck and arrange over mounded warm rice.
  • Continue heating sauce until thickened.
  • Stir in green onions and spoon sauce mixture over duck.

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